Moist Chocolate Cake

Sift together dry ingredients. Add oil, coffee and milk. Whisk until combined. Add eggs and vanilla. Whisk until well incorperated (about 2 min.). It will be quite runny.

Grease and flour giant cupcake pan. Pour the batter into the pans and bake at 325ºF for approximately 1hr and 25 minutes or until a toothpick inserted into the centre comes out clean.

Let the cakes cool in the pans for 10 min. before removing to cool completely.

ButterCream

1/2 cup butter, softened

1/8 teaspoon salt

4 cups confectioners' sugar

2 egg yolk, beaten

1 teaspoon vanilla extract

2 tablespoons milk

Directions

Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.

Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.

Raspberry Sauce

1/4 cup of raspberry puree

1 tsp of cornstarch mixed with approx 1 tablespoon of water

mix cornstarch slurry with puree and bring to a boil

Let cool to room temperature and fold into buttercream

*When the cake has completely cooled, you can also cut a hole in the middle of the cake with a knife, add chopped fruit mixed with the buttercream for a bit of sweetness. then frost the cake with buttercream. I just used the back of a spoon to slather it on !